Classic whoopie pies are a nostalgic dessert that’s easy to make. This recipe makes soft, moist chocolate round cakes sandwiched with a sweet, creamy, fluffy filling. Tastes just like the ones we ate as kids!
What is a whoopie pie?
A whoopie pie is a classic New England dessert that consists of two soft chocolate cake-like cookies sandwiched with fluffy, marshmallow filling. Traditionally, they are filled with a marshmallow filling, but different kinds of buttercream may also be used in some recipes. They’re delightfully fun to eat and oh so decadent. You can find recipes with other cake flavors, too, like vanilla and even pumpkin! The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender.
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How to make the best homemade whoopie pies
I’ve tried several different recipes for homemade whoopie pies, and my favorite is the traditional one. The cake rounds are seriously chocolatey because they have a high percentage of cocoa powder in them. They’re tender and absolutely delicious.
Instructions:
- Cream butter and sugar together in a stand mixer.
- Add the egg and vanilla and mix until everything is incorporated.
- Next, add the buttermilk.
- Then, add the dry ingredients, including flour, cocoa powder, baking soda, and salt, in separate additions. Mix between each to make sure all ingredients combine.
The batter will be quite sticky and soft, but you don’t need to worry about it spreading too much during baking because it has enough baking soda to provide lift and enough flour to stay intact.
I use a medium ice cream scoop to scoop out the batter. It’s less messy and makes life easier. It also keeps the cookies uniform and even in size. It’s a great standard size and I use it for most my cookies.
You can use a whoopie pie pan if you find it easier to shape the cookies, but if you’re comfortable with baking cookies, you can make them without it.
What kind of cocoa powder should I use?
Both unsweetened natural cocoa powder and Dutch-process work well here, so whichever you prefer or have on hand will work in this recipe.
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Choose your favorite filling
You know how I like everything to be perfect, right? I couldn’t choose just one filling, so I’m going to give you 4 options to choose from. The filling used in the recipe is a marshmallow filling, which is classic and made easy with a marshmallow cream such as Marshmallow Fluff. If you don’t have this ingredient on hand, or prefer a different filling, I have 3 more options! All of them are delicious and usually found in classic chocolate whoopie pie recipes.
- Classic vanilla buttercream frosting – this is a classic vanilla buttercream that’s simple and easy to make. This recipe isn’t overly sweet compared to others.
- Cream cheese frosting – I prefer cream cheese frosting over classic buttercream most of the time, but that’s just me. I think it’s a perfect match to chocolate whoopie pies.
- Swiss meringue buttercream – This is more for the advanced baker, so if you feel like you can do this, definitely go for it. It has an amazing flavor and texture, and it’s similar to the traditional East coast filling found in whoopie pies. You only need half the amount of this recipe (or maybe even less, but just lick the rest straight from the bowl).
- For the Pennsylvania Dutch whoopie pie recipe and filling, click here.
More of my favorite chocolate dessert recipes:
- No-Bake Chocolate Tart: This decadent, super simple dessert has an Oreo cookie crust and is filled with a milk and dark chocolate ganache.
- Flourless Chocolate Cake: Ground hazelnuts and Nutella make up this rich, fudgy cake that is seriously difficult to stop eating.
- Chocolate Sandwich Cookies: These delicate chocolate shortbread cookies are filled with a smooth and creamy dark chocolate ganache.
- Chocolate Zucchini Cake: This cake is the best way to get your veggies in, if you ask me. Zucchini adds richness and moisture to create a beyond chocolatey cake.
Classic Whoopie Pies Recipe
Classic whoopie pies made of soft, moist chocolate round cakes sandwiched with a sweet, creamy, fluffy filling. This nostalgic dessert is easy and delicious and tastes just like the ones we ate as kids!
Ingredients
Cakes:
- 2 cups (250g) all-purpose flour
- ⅔ cup (65g) unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- ½ cup (1 stick/115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar (or brown sugar)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
Marshmallow Filling (or choose another filling from the post)
- ½ cup (1 stick/113g) unsalted butter, softened to room temperature
- 2 cups Marshmallow Fluff
- 1 cup (115 g/4 oz.) powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
-
Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
-
Scoop mounds of batter, 1 and ½ tablespoons in size (using a medium ice cream scoop) onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
-
Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
-
Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
-
Store in the fridge, well covered, for up to a week. Serve at room temperature.
Elle says
I want to try making whoopie pies and these look really good! What filling do you recommend for me to use if I will serve these goodies in a buffet style party. My family is huge and every party is buffet style. These would definitely look impressive on a buffet table. And so I’m wondering which filling will hold up the best? THanks!!!
Shiran says
Hi Elle, all of them should hold up well, so you can use the one that you like best! If you want a classic whoopie pie, go for the marshmallow filling.
Karen Kerrigan says
HI Shiran, could I use this recipe to make mini whoopie pies? I have the mini whoopie pie pan and if so, how long would i bake them for ? thanks .. Karen
Shiran says
I’m not sure about the exact baking time since I haven’t tried it, but you can make mini whoopie pies using this recipe.
Paige says
i baked the whoopie pies for 12 minutes and they were great!
Jim M. says
Hi Shiran,
Please excuse my previous post, which contained several typos. This one is a corrected copy.
I am not sure which whoopie pie filling the one I like most is called and from what it is made. But some Shaw’s supermarkets’ bakeries used to make them in the late 1990s and early 2000s and they were fantastic! The filling was more creamy (like a thick whipped cream) and not grainy like most I have tasted, which taste more like the filling inside an Oreo cookie crossed with marshmallow.
The whoopie pie filling I like best is a bit more like the cream filling inside of a Drake’s Devil Dog, at east in consistency. Perhaps it is the recipe made with cream cheese you mentioned. But the filling does not taste like cream cheese, is sweet like whipped cream. I hope you are able to reunite me with my favorite whoopie pie filling.
Jim M.
Stephanie @ Pretty.Simple.Sweet. says
Hi Jim, I’m not quite sure I can help recreate the flavor you’re looking for. Possibly it is a cream cheese filling whipped with cool whip or some sort of combination like that?
Nan says
The frosting you are referring too Ermine frosting. It’s a wonderful light and fluffy like whipped cream!
Lisa says
I tried making the marshmallow filling and it was very runny and dribbled off the cake leaving a film. Did I over beat it? Not beat it enough? The recipe doesn’t say approximately how long to beat? I was very disappointed in my first attempt but would love to try again!!
Shiran says
Hi Lisa, I just beat the ingredients until they are combined and fluffy. Try to beat the butter and sugar first, and then add the marshmaloow fluff, about 1/2 cup at a time. The frosting should be soft but stable. If it’s still too soft, try adding more powdered sugar.
Jim Fredal says
You have to use Marshmallow Fluff (light blue and white jar with red lid). Other marshmallow products are looser and results will be runny. I’ve tried many; this is the one that works best.
Sonja Griggs says
Hello my name is Sonja Griggs my grandkids love ur whoopie pies but they bought some from the gas station on hubble an Plymouth an it had mold on them so that’s why im writing u
Stephanie @ Pretty.Simple.Sweet. says
Hi Sonja, we don’t sell our baked goods in stores. We only have online recipes so you can make them yourself instead of purchasing store-bought.
Sandra says
My friend made these and brought to pizza night what a hit
Robin says
I was wondering that after you cream the butter with the sugar add the egg in the vanilla and then the room temperature buttermilk is it supposed to curdle I’ve done this twice up to this point and mine seems to curdle so is this correct
Shiran says
It’s ok if that happens, as long as the batter is mixed well at the end of the process.
Chelsea says
Try adding a little of the flour to the batter with the buttermilk when you add it. It will help it to all come together right away. Also, the buttermilk might be too cold, which will make your butter form into small chunks again despite having creamed it.
Kirsten says
I have made these at least 6 times this year. It is super easy to double and triple this recipe. Flawless! One tip – make sure you use a cold baking sheet (just like with anything) or the cake spreads. The marshmallow filling is perfection.
Diana says
Hello!! Im gg to try this soon. Quick question, instead of using an ice cream scoop, can i pipe them?
Shiran says
Hi Diana, you can pipe the batter into circles, or just use a regular spoon.
Tabitha says
I have found that muffin top tins are good for getting uniform shapes and sizes of the cakes.
Karen Leger says
Hi Shiran,
My oldest son gives a Christmas party For our family. The first one was in the mountains of New England, The second was in Conneticut mountains , this one will be on the Lake of North of Carolina. There will be my two children, five grand children with their betterhalfs, and five great grand trying your Whoopie Pies. Last year my two granddaughters and I made apple squares, Now they want to do Whoopie pies!
I hope you have a Merry Christmas!! I know I will. Thanks to you! Karen
Jessie Cairns says
Hello,
The recipe says add eggs but only calls for one. Can you clarify?
Shiran says
It’s just a typo, sorry about that! You need to use 1 egg.
Nicole says
Does anyone know that nutritional value of these? Recipe makes 12
Cindy says
I didn’t know the history of the Whoopie until now. Tysm for sharing. I am hopeful this will taste like my step mom’s. Haven’t found one yet but I’m not giving up. . She lived her whole life in Maine and was an amazing cook. She was only 50 when we lost her and all her amazing recipes that had been passed down from the generation before.
I look forward to trying your recipe and fillings and maybe it will be the family recipe I’ve been searching for 🙂
. Thank you again for sharing it with us.
Kirsty says
Hi there. I am just wondering if this recipe can be doubled? Thanks!
Shiran says
Of course!
Sonia says
hi, i want to try this recipe and if i want to make red velvet version of it can i just add red food coloring or do i have to decrease the amount of cocoa powder first ?
Carrie says
Can these be frozen after they’re made?
Stella Schantz says
I always freeze and wrap them individually. My family all like eating them that way. It has been a tradition for my sons since they were very young and now in their 50’s , still want them at their birthdays! Now grandkids and I have whoopie pie baking parties!
Gi says
About How many inches across are your pictured Whoopi pies? (using the 1 1/2 tablespoon scoop that you recommend).
Thanks
Mary says
The butter and sugar didn’t get light and fluffy – now after adding the he egg and buttermilk it looks curdled. Is it ok to add dry ingredients now?
Shiran says
Yes, it’s ok!
Shannon Bryan says
It sounds like the butter needed to be room temperature. That’s mostly what it is when the butter and sugar don’t get creamy.
MissyT says
I found this recipe from a random Google search last night. I made them this morning, and I just can’t tell you how much my husband and I love them! They are moist and so flavorful! I wish I could attach a picture because they’re pretty too! Thank. You so much, Shiran, so happy I discovered you.
Patricia Angel says
quick question, how would you recommend using the cake recipe above for a change of flavor? Say from the chocolate to pistachio, coconut, banana, strawberry, lemon, or carrot? Not sure how to convert the recipe so I still get the texture but can play with different flavors. Thanks so much for your time, Patricia
Kerrielyn blokkeerus says
This is due to the ingredients being different temperature… when baking all ingredients need to be at room temperature unless stipulated other wise.
And yes you can still use if split… flour usually pulls ingredients back together
melody deruyter says
OMG!! I made these for the first time as a birthday treat for work. They are AMAZING. I have a feeling that these will be my go to dessert. I LOVE chocolate, and these pies are so moist and flavorful. Thanks for sharing your recipe
Noraini says
Hi, can I subtitute the buttermilk to something else?
Mallory Watkins says
You can make your own: 1 Tblsp vinegar to 1 c. milk. Let sit for 10 minutes (I usually make it at the beginning of a recipe, then add it when it comes up). It should be a bit curdled when you pour it in.
Kris says
Would 1% milk work to make my own buttermilk or would I need to use whole milk?
Shiran says
Hi Kris. You’ll need to use whole milk for this.
Beverly Youngberg says
I actually used 2% and it still turned out amazing. And the texture was perfect.
Barbara says
Thinking of incorporating peanut butter into the filling. Would you recommend I do that with the buttercream filling or the cream cheese filling? What proportions would you use? Thanks!
Shiran says
You can use this recipe for peanut butter frosting.
Teresa Burns says
I just made these last week. All I can say is WOW. The cake was the best chocolate tasting and using the peanut frosting you suggested was a hit. I am wondering two things can I use that frosting inside a cupcake and can I make the chocolate cake into a cake form or cupcakes?
Shiran says
Hi Teresa! The chocolate batter would be too soft for a cake, but you can use my chocolate cake recipe or chocolate cupcake recipe. You can use the frosting to fill your cupcakes.
Donna says
Thanks for the recipe Shiran, these Whoope pies were so much fun to make, not to mention incredibly decadent. In Australia we don’t have marshmallow fluff so I made some and it was worth the effort as the combination of the fluffy chocolate pies and the sweetness of the dense marshmallow filling is a perfect combination. I have a Country Estate in Tasmania and I’ll be sure to include a miniature version of these when we serve High Tea to guests. Thank you.
Judy M Hubbard says
Made these this morning. First time ever making Whoopie Pies. I’ve only ever had the store bought variety. Mine turned out exactly like your picture and I am so happy. They are so yummy. Thank you for this recipe!
Rachel says
This recipe is FANTASTIC! I made it gluten free using Bob’s Red Mill 1 to 1 gluten free flour and used the Swiss meringue butter cream they came out perfect. It’s the first time I have ever made whoopie pies and feel no need to experiment with other recipes!
Lulu says
Would recommend using just white sugar or just brown sugar? Or half and half?
Alexis says
Oh my goodness!!! These are amazing!! I asked my mom for her whoopie pie recipe, but it was taking too long for her to send it and I was getting restless, so I found this recipe. Please don’t tell her, but these are the best whoopie pies I have ever had!! My boyfriend says they are better then any bakery whoopie pies he’s had!! The cake is super moist, but it’s not so gooey and sticks to your fingers like many whoopie pies do. It has the tang ( I don’t know how to describe that whoopie pie funkiness that you expect) that you want in a whoopie pie. It’s just so good!! I used my family’s buttercream recipe and they were beautiful! Thank you so much for sharing!
Mary says
Wonderful consistency and taste! What size scoop should I use for minis and how- and how long should they long should they be baked?
Thank you so much.
Shiran says
you can use any size you like. I use this scoop for mini cookies.
Beverly Youngberg says
I’ve never made whoopie pies before, but we all love them. We’re sending a Christmas package to my grandma and I wanted to surprise her with these. We of course had to dive into one to sample (make sure they’re sendable), and holy monkey were they amazing. I did the Swiss meringue buttercream and it was fabulous. Will try the traditional (we didn’t have fluff), the next time!
Chrissy says
Fabulous – Just like my Mom’s, and that is high praise indeed!
Nancy says
Looking for the Vanilla Cake WhoopiePie recipe. To many in my family arę allergic to anything chocolate & id love to surprise them with these yummy delights. Just dont know if i remove the cocoa powder, what adjustments do i need to make so the batter comes out like the chocolate ? Looking forward to hearing from you. Thank you.
Shiran says
Hi Nancy, sorry but this recipe won’t work for a vanilla whoppie pie recipe.
Wendy says
These were very moist and delicious! Very happy with how they turned out. I used the dutch press cocoa powder, which I highly recommend!
emma says
Hi, I made these for my husband (a whoopie fanatic) about a year ago and he said it was the best whoopie he ever had! I’m scared to ever make them again and lose my title, haha. Tomorrow is his birthday and I’d like to use this recipe again but instead of whoopie pies, I’d like to make a massive whoopie cake. Can I still follow the exact recipe and instructions and just place it in a cake pan? Or would that be a major fail?
emma says
I meant to give this 5+ stars!
Shiran says
Hi Emma, I’m not sure how it would turn out as cake, I wouldn’t recommend trying it (or, did you? :)) Happy birthday!
Martha says
My 4 year old asked for whoopie pies and we’re quarantined so I googled and found this recipe. I’m a moderately experienced baker but I’d never made whoopie pies. This recipe is spot on and was exactly what I was looking for! So delicious and easy! I made the buttercream filling and they turned out great with no changes or modifications.
Kathy Doyle says
Being bored during the stay at home order, I decided to try baking Whoopi’s pies. Your recipe stood out when I searched because of the different fillings. They came out great! I used the buttercream filling and delivered them to my friends. If they stayed at my house, I would have eaten them all. The reviews were amazing, everyone loved them. Thanks for a keeper recipe.
Shiran says
Thank you so much, Kathy!
Lorraine says
I lived in Johnstown, Pa for a few years and the church ladies made “gobs” all the time. But when they needed to be quick they made “gob cake”. They preferred the buttercream marshmallow filling. Two thin sheet cakes with icing between. They preferred the buttercream marshmallow icing. Me too – it’s not toooo sweet.
Cheryl Harding says
The best whoopie pie recipe hands down. The cake was firm and moist with an great chocolate flavor. Loved the fluff filling. I will be making these tomorrow for Memorial day!
**I made these with almond milk soured with vinegar. My family eats butter, just not other forms of dairy. The pies were perfect.
Bea says
Is buttermilk necessary, or could you just use regular 1% or whole milk?
Thanks
Shiran says
For these specific cookies I recommend sticking to buttermilk. You can make homemade buttermilk from milk and lemon juice (just google it!).
nicole says
i am wondering, do you have to use buttermilk, or can you use substitutes or just regular whole milk because right now i don’t have buttermilk
Shiran says
You can use this buttermilk substitute: to make 1 cup of buttermilk add 2 teaspoons of fresh lemon juice or white vinegar to a measuring cup. Add enough milk until it reaches 1 cup. Use this as your buttermilk.
nicole says
for the marshmallow fluff is it ok to use a homemade version of it. right now i wasn’t able to get my hands on so much and it is only enough for 1/3 cup so i want to use that remaining amount and some homemade fluff is that a good idea?
Shiran says
Hi Nicole. It depends on the texture and the ingredients so I can’t say for sure that it would work. You can use another filling if you prefer!
susan zovluck says
WHOOPIE! Your recipe was the perfect gift for me to sweeten my sister’s birthday with the perfect gift! Thank you!
To Life!
Suze
Emma says
I’m so confused about the flour measurement… general knowledge is that 1 C flour= 120 g, so 3/4= 90 and those combined would be 210. The difference of 40 g is A LOT, and now I don’t know if i should use your weight measurement or just scoop the flour and hope for the best. Any guidance would be appreciated, trying to make these this morning.
Shiran says
Hi Emma, always use the gram measurement if you can, it’s the most accurate. I know that in the US it’s more common that 1 cup equals 120g but it’s not always the case, and there’s more than one way to measure flour. I actually tested it with a lot of people, and they usually tend to pack it more and end up with more than 120 grams. After I did my research I felt like 130-140 grams is the more correct measurement (Baking Illustrated explain in their book why they measure it that way, too).
Stacey E. says
I have made these 3x and have been absolutely perfect every time! I used buttercream frosting. I have had numerous folks share that they were the best WP they have ever eaten. I even doubled the recipe and still came out perfect. I used a standard cookie scoop for cake part and they were nice and uniformed. Will be making a batch for a bridal shower. Thanks for the perfect recipe!
Kelly says
I was wondering if I could use whole milk instead of buttermilk
Janine says
My daughter wants a whoopie pie cake for her birthday, I’ve made small ones but never a cake. Would your recipe work, should I double it? If so, how long would I bake it and at the same temp as the pies?
Jessica says
My son wants one big whoppie pie for his birthday cake. Could you pour the batter into cake pans? If so, how long would you cook it for?
Shiran says
Hi Jessica! Sounds like an amazing idea 🙂 I haven’t tried it though so I’m not sure what the result would be.
Wanda says
I made these and they are great. I was surprised that mine look exactly like the picture! My first tray was probably a little overdone because they were a little dry but my second dozen are perfect. I even ended up with exactly enough filling to fill them all and was afraid I’d put too little in them since I wasn’t sure exactly how much to put in. I think they taste even better after I wrapped them for the next day. Thank you for recipe.
Sahar says
Hi dear Shiran،I tried this recipe and it was a big hit!Very moist and delicious.but my whoopies got flat in the oven.Should I put the batter in the fridge for a few minutes to make the batter stiffer for scooping.Won’t the cool of fridge inactivate the baking soda?I want to have fluffy whoopies like yours.I would be very thankful if you help me.
Shiran says
Hi Sahar. It’s ok if they’re quite flat with a little dome. As a sandwich cookie they should look fine. If they’re too flat, you can put the batter in the fridge for several hours, it might help, but it can be another thing that’s causing it, it’s hard to know 🙂
Kathy says
Hi. 70 yr old woman from Wisconsin here. Fell in love with Whoopie Pies traveling thru Maine a few years ago. Hadn’t found a decent recipe since. And then I tried yours! I only review recipes as written, not doctored up in any way. They are Absolute perfection. Turned out beautifully and are absolutely delicious. I am so happy I found your recipe. Making them again today but going to pink up the filling for Valentines Day for the family. Thank you so much. I’m a very happy grandma!!!
Shiran says
It makes me so happy! Thank you so much for sharing, Kathy.
Rosemary says
If I use brown sugar is it packed or loose when you measure?
Talia @ Pretty. Simple. Sweet. says
Hi Rosemary, it should be 1 cup packed brown sugar. Good luck!
Dana says
Would you recommend using the white sugar or the brown sugar? And if you use the brown sugar should it be 1 cup of packed brown sugar.
Shiran says
Both would work great 🙂 I usually don’t pack the sugar. I always weigh the ingredients and use 200 grams of sugar for 1 cup.
Laurie says
How do you make a chocolate filling or thm. My husband likes all chcolate.
Talia @ Pretty. Simple. Sweet. says
Hi Laurie, feel free to add some melted chocolate (not too hot) or cocoa powder to the filling for a chocolate option 🙂
Maureen says
Great results! I had to go with the Swiss meringue as I didn’t have marshmallow fluff..just made 1/2 batch. I did add a little instant coffee to the mix to increase the chocolate flavor as I had it on hand. Might not have needed it as I see other comments. Thanks for sharing!
Teresa says
Hello! Excellent recipe. I’ve made these quite a few times now and they’ve always been a hit. I’ve been asked to bring them to a party this Friday, but I have a very busy week ahead. Would the whoopie pie dough freeze well, so I can just defrost and pop them in the oven while making the filling? Or should I just make everything today and freeze them whole? Please let me know what you recommend! Thank you.
Talia @ Pretty. Simple. Sweet. says
Hi Teresa, these cakes freeze well, but I would recommend baking them first and then freezing them, as opposed to freezing the batter before baking (this may affect how much they rise). I also recommend making the filling fresh 🙂
Kris Bouchard says
Fingers crossed. I like to use my scale to measure the dry ingredients but I found that the number of grams gave me more flour than the number of cups would have, similarly with the cocoa powder. The sugar the grams were a little less than the measured amount by a tablespoon or two. I’m hoping that this was formulated in grams and the rest will work out in the conversion to cups is off.
Talia @ Pretty. Simple. Sweet. says
Hi Kris, the measurements I provide are the standard weights for the volumes in the recipes. Depending on how you measure your dry ingredients, it might be slightly different. But I do develop my recipes in grams so if you followed the weight measurements, the recipe should turn out 🙂
Irene Morin says
I use to make these at a high school when I was a lunch lady. They went over great. We would add food coloring depending on the time of the year. I bring these to family get togethers., At Christmas I make red and green fillings, Easter, I make pastel colors, 4th of July I make Red, white and blue. Halloween, orange. They are a great hit.
Talia @ Pretty. Simple. Sweet. says
So glad you enjoy the recipe, Irene! I’m a big fan of whoopie pies, too.
Hollie says
I made these for my family over the weekend and they were delicious! I subbed a flax egg because my son is allergic, and the cakes were fantastic. Soft and moist but not too sticky where they stick to your fingers. I also used your vanilla buttercream recipe and that was the perfect complement to the cakes. They didn’t rise a ton to have a big dome on top, but no one cared. They gobbled them up! Maybe that was because of the flax egg. Saving this recipe for later
Stephanie @ Pretty.Simple.Sweet. says
Thanks, Hollie! Yes, a real egg would have helped with them rising, but it’s more important to use allergy-friendly ingredients!
CHRIS says
Big hit at our family gathering. Followed the recipe exactly (using the marshmallow fluff filling), and got 24 decent-sized Whoopie pies (not 12) which worked out great. Will try again with a different filling just to see what everyone likes best.
Lynne says
Fantastic! I make these often now and they are loved by family and some of our lucky neighbors. Thank you so much!
Stephanie @ Pretty.Simple.Sweet. says
Hi Lynne! So glad you enjoyed this recipe! Thank you.
Penny says
Hi …I want to go with the marshmallow filling but here in my country we do not have the fluff….we only have regular white marshmallows. Is there a way to use these instead of fluff?
Thank you in advance!
Stephanie @ Pretty.Simple.Sweet. says
Hi Penny, you can make your own marshmallow fluff! Here’s a link to an excellent homemade version of marshmallow fluff from Bigger Bolder Baking. Hopefully that helps you! I’ve also seen whoopie pies with an ermine frosting filling. You could always try that, too!
Pinelopi says
I will make your recipe but I have a question for the filling. What can I use instead of marshmallow fluff? Bc we do not have here in my country…..we only have regular marshmallows!
Thank you in advance 🙂
Stephanie @ Pretty.Simple.Sweet. says
Hi Pinelopi, you can make your own marshmallow fluff! Here’s a link to an excellent homemade version of marshmallow fluff from Bigger Bolder Baking. Hopefully that helps you! I’ve also seen whoopie pies with an ermine frosting filling. You could always try that, too!
Terri says
We used the buttercream recipe for the filling and it is delicious!!! Thank you for this classic recipes
Stephanie @ Pretty.Simple.Sweet. says
Hi Terri, thank you for your kind words, so glad you loved this recipe.
Frances Ann Miller says
Please don’t call these “classic.” I live in Lancaster PA, where the whoopie pie was birthed. The filling is NOT marshmallow. The classic whoopie pie has cream filling made from lard or butter.